GREENPOINT — A new bagel shop, which has so many flavors of cream cheese that its owners liken it to a gelataria, is bringing its wares to Greenpoint.
East Williamsburg's Bread Brothers Bagel Cafe is bringing its selection of more than 30 cream cheeses to Greenpoint next month.
"You see all these different colors and flavors, and it's almost overwhelming," said brother Daniel Rosen, who compares the offerings to that of a gelato shop. "That's what we have in cream cheese."
Three Rosen brothers opened the first location of the bagel cafe three years ago at 220 Bushwick Ave. and then opened a second at 810 Grand St.
Greenpoint's spot at 912 Manhattan Ave. will be their third.
Besides its wide cream cheese selection — which ranges from honey pecan and strawberry to bacon scallion and jalapeno — the shop offers six kinds of tofu-based, vegan cream cheeses.
"It’s a very attractive thing to see," Rosen said, noting that the array of cream cheese is the most unique thing about their shop.
The shop also offers sandwiches, juices, smoothies and coffee.
Despite offering all the "fads" in food, the cafe is based in an old-school mentality, Rosen said.
The Rosen brothers run a $36 million baking and bagel ingredient distribution company called David Rosen Bakery Supply, which has been run by their family since 1917, he said.
Their warehouse at 350 Meserole St. is just blocks away from the original retail location.
The cafe, Rosen said, is "a continuation of our tradition" in the bagel industry.
"It was a natural growth for us," he said.
In other local restaurant news:
► Top Chef winner Ilan Hall's restaurant The Gorbals will be debuting its bacon-wrapped matzo balls at the Williamsburg's Urban Outfitters, 98 North 6th St., next Tuesday.
Hall, whose Jewish parents are from Israel and Scotland, is known for cooking Jewish food with a pork-laden twist, such as with the bacon-wrapped matzo balls.
His other menu items will be seasonal but "maybe a little bit more obscure" in the selection, according to Urban Outfitters' blog, such as using less commonly used parts of fish.
"There are so many great parts of an animal, and you don't have to always use the basic filet," he said in the blog.
And one popular food item definitely won't be on the menu: kale.
"I'm sick of kale for the sake of kale," Hall said.
► A Hawaiian food pop-up in South Williamsburg is becoming more permanent.
Brooklyn Wahines, run by Red Wagon Catering, is now open Wednesday through Saturday nights at 172 Havemeyer St., from 5 p.m. to 11 p.m.
The restaurant started operating in the Stan's Cafecito space two nights a week last month, and chef Siobhan Edwards decided to extend hours due to demand, Edwards told Bedford and Bowery.
Brooklyn Wahines serves Hawaiian-style teriyaki chicken, an Ahi tuna dish and banh mi sandwiches.
Edwards is waiting until the end of the summer to decide whether the restaurant will be open seven days a week.
